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Beet Cured Sockeye Salmon with Horseradish Crème Fraîche
I love a good cured salmon gravlax and this beet cured Alaska sockeye salmon is no exception! Served with a really quick horseradish crème fraîche, you will have this recipe on repeat!
Ingredients you need
For the beet cure
- Alaska sockeye salmon
- Fennel seeds
- Peppercorns
- Salt
- Sugar
- Lemon zest
- Beets
For the horseradish crème fraîche
- Crème fraîche
- Horseradish
- Chives
- Lemon juice
- Salt and pepper
- Sesame seeds
- Crusty bread
Steps to make this recipe
Make your mixture
In a mortar and pestle, ground up your peppercorns and fennel. Alternatively, you can just add cracked pepper and fennel seeds in the mixture in the next step.
Next, in a bowl, toss your ground fennel and peppercorns with salt, sugar, lemon zest and the zest of 2 beets. Mix well until combined.
Cure your salmon
In a deep, shallow dish, add your salmon in skin side down and place your mixture on top. Spread over to make sure it’s completely filled and covering the salmon.
Cover completely with plastic wrap and place a weight on the top (like a burger press or cans to weigh it down). Place in the fridge overnight and up to 3 days.
When ready, remove the plastic wrap, and rinse everything off the salmon with cold water. Pat to dry and thinly slice.
Make your sauce
Make your horseradish crème fraîche by mixing crème fraîche, horseradish, chives, lemon juice and salt and pepper.
Assemble!
Serve on toast with the horseradish crème fraîche, your sliced gravlax and top with sesame seeds and chives. You can make a breakfast board with this using bagels and eggs as well or even in a salad.
More fish and & seafood recipes
- Beer Battered Alaska Cod with Tartar Sauce
- Halibut en Papillote with Green Olive Salsa Verde
- Miso Salmon
Watch How To Make This Recipe
Beet Cured Sockeye Salmon with Crème Fraîche
Ingredients
For the Beet Cure
- 1 pound Alaska sockeye salmon skin on, bones removed
- 1 tablespoon fennel seeds
- 1 tablespoon peppercorns
- 1/2 cup salt
- 1/2 cup sugar
- Zest of 1 lemon
- Zest of 2 beets
For the Horseradish Crème Fraîche
- 8 oz Crème fraîche
- 1 tablespoon horseradish
- 1 tablespoon chives finely minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Sesame seeds and chopped chives to serve
- Crusty bread of your choice to serve
Instructions
- In a mortar and pestle, ground up your peppercorns and fennel. Alternatively, you can just add cracked pepper and fennel seeds in the mixture in the next step.
- Next, in a bowl, toss your ground fennel and peppercorns with salt, sugar, lemon zest and the zest of 2 beets. Mix well until combined.
- In a deep, shallow dish, add your salmon in skin side down and place your mixture on top. Spread over to make sure it’s completely filled and covering the salmon.
- Cover completely with plastic wrap and place a weight on the top (like a burger press or cans to weigh it down). Place in the fridge overnight and up to 3 days.
- When ready, remove the plastic wrap, and rinse everything off the salmon with cold water. Pat to dry and thinly slice.
- Make your horseradish crème fraîche by mixing crème fraîche, horseradish, chives, lemon juice and salt and pepper.
- Assemble! Serve on toast with the horseradish crème fraîche, your sliced gravlax and top with sesame seeds and chives. You can make a breakfast board with this using bagels and eggs as well or even in a salad.
What is beet zest?
The zest of the beet! Use a grater or zester to grate/zest the beet for the cure!
Do you zest down the entire beet or just the outside layer? If zesting the entire thing, should we peel off outside layer?
Yes! Peel the outside course layer, then zest the raw beet!